Put salad greens and peas in a large bowl. Coarsely chop the pineapple; add to the bowl. Drizzle the salad with ½ cup of the dressing; toss to coat. Divide among 4 plates or bowls. Thinly slice the tempeh and place in the bowl. Drizzle with the remaining dressing and gently toss to coat. Divide the tempeh among the salads and sprinkle with sesame seeds.

Tips: Miso is a fermented soybean paste that adds flavor to dishes like soups, sauces and salad dressings. White or sweet miso (Shiromiso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken. Look for it near tofu at well-stocked supermarkets. It will keep in the refrigerator for at least a year.

Tempeh is a chewy, nutty, fermented soybean loaf. Find it (plain or with added grains) near refrigerated tofu in natural-foods stores and most large supermarkets.

Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.

Reviews 2

Fantastic Dressing!
I used the Sesame Ginger dressing from this recipe over a salad of spinach, blackberries, raspberries, and almonds. It was amazing! I can't wait to try the whole recipe.
Pros: A little spicy, lots of flavor

June 18, 2012

By: Kelly Ramstack

Hearty Vegetarian Summer Salad
I've only used tempeh a handful of times and this was my first time grilling it. The meaty chunks added a nice texture and heartiness to the salad. For the dressing, I didn't have any fresh ginger so I used about a 1/4 tsp. ground ginger. The dressing was bright and tasty and went well with the peas and pineapple. This recipe is a keeper.
Pros: tasty, filling